Crostini Canape Ideas

All of the below recipes are very quick and simple to make and as you will see, several of them use the same ingredients in different combinations, so you can make multiple variations without having to buy a large number of different ingredients. Crostini are ideal for entertaining as they are quick and easy to make, they are always really popular with guests and with a variety of colourful toppings they can look really visually striking when presented on a tray at drinks parties, dinners or just for a night in with friends and family. Our Crostini are also vegan-friendly (as are many of our savoury biscuits and breadsticks products), so they are a great solution if you have any vegan guests coming round.

All of the below recipes work really well with Crosta & Mollica Oregano Crostini as they have quite a subtle flavour which combines well with a wide variety of toppings. Because Crosta & Mollica Crostini Chilli are a little more flavoured, they tend to work better with ingredients which would naturally go with chilli, for example they would work well with Mozzarella, Tomato & Basil, or with a simple cream cheese topping, but they might be too strongly flavoured for the Smoked Salmon recipe for example. However ultimately everyone’s flavour preferences are different, so why not get creative and try out a few different combinations at home and see which you think works best (there is no right or wrong!)

We have included a mixture of vegan, vegetarian, meat and fish toppings in our list below, but the possibilities are endless, so do email us at info@crostamollica.com and let us know if you have any other ideas which work particularly well.

Black Olive & Roasted Vegetables

  • Black Olive Tapenade
  • Roasted or pan-seared Red Peppers / Courgette / Aubergine (one vegetable per Crostino)
  • Fresh Basil leaf to garnish

For this recipe, you can either buy fresh vegetables and prepare them at home, or to save time, the supermarkets sell ready roasted vegetables in olive oil which also work well for this type of canapé.  The peppers/courgette/aubergine can either be pan-seared in a griddle pan or roasted in Extra Virgin Olive oil in the oven (add sea salt and pepper to taste after cooking).  Spread a thin layer of Black Olive Tapenade on the Crostini and then add thinly sliced pieces of the roasted/pan-seared vegetables, using one type of vegetable per canapé.  Another variation on this recipe is to swap the Black Olive Tapenade for either Green or Red Pesto.  For an additional touch of colour, add a small fresh basil leaf on top of the sliced vegetables.

Red Pepper Houmous

  • Red Pepper Houmous
  • Black Olive or Fresh Basil Leaf to garnish

Mozzarella, Tomato & Basil

  • Mozzarella / Burrata
  • Cherry Tomatoes
  • Fresh Basil or Fresh Oregano

You can either use fresh cow’s milk Mozzarella, Buffalo Mozzarella, or Burrata for this recipe (just bear in mind that Burrata has a liquid cream centre, so this may be a messier option!).  The large balls of cheese work best for this recipe as they have more flavour than the Mozzarella pearls.  Just tear the cheese into small pieces (around a quarter of a ball per Crostino), add half a cherry tomato and a small fresh basil leaf or a sprig of fresh Oregano to garnish.  An alternative to the Basil is to use good quality pitted Black Olives as a garnish.  To give the tomatoes extra flavour you can pan-sear or oven roast them with Extra Virgin olive oil, sea salt and pepper.  Another alternative option is to add a splash of Balsamic Vinegar to the roasting pan alongside the olive oil to give them tomatoes a deliciously sweet and slightly sour flavour.  To provide some added colour variation, you can buy trays of mixed colour cherry tomatoes or heritage tomatoes and then use different colour tomatoes on each one.  Mozzarella and Basil also work well with roasted red peppers, courgettes or aubergines if you want to create different vegetable-based variations on this canapé.

Black Olive, Sun-dried Tomato & Basil

  • Black Olive Tapenade
  • Sun-dried Tomatoes (or other roasted vegetable in olive oil from a jar)
  • Fresh Basil leaf to garnish
Crostini Canape Ideas by Crosta & Mollica

Pesto & Prosciutto

  • Green Basil Pesto
  • Prosciutto di Parma ham

Spread a thin layer of green basil pesto on the Crostini (either pesto in a jar or fresh pesto as you prefer) and then top with a torn-up slice of Prosciutto di Parma ham. This combination also works well with some torn-up Mozzarella cheese.

Ricotta, Black Olive & Lemon Zest

  • Black Olive Tapenade/Black Olive Paté
  • Ricotta Cheese
  • Lemon Zest to garnish

Spread a thin layer of Black Olive Tapenade on the Crostini, add a second layer of Ricotta Cheese and then sprinkle with finely zested pieces of lemon peel for a splash of colour.  To add extra colour, you can also add a small fresh Basil leaf on top of the Ricotta.

Gorgonzola & Fig

  • Gorgonzola Dolce Cheese
  • Figs (or Walnuts)

In our view this recipe works best with Gorgonzola Dolce (sometimes known as Dolcelatte) rather than Gorgonzola Piccante (the Piccante version has more mould in it, which makes it quite strongly flavoured and it is not quite as easy to spread).  Spread a generous layer of Gorgonzola on the Crostini.  Chop the fresh figs into quarters and add a quarter of a fig on top of the Gorgonzola cheese to garnish (make sure the figs are nice and ripe in the middle – they should look a nice vibrant pink or red in the middle).  As an alternative to figs you can use pieces of Walnut sprinkled on top of the Gorgonzola – both combinations work really well.

Smoked Salmon & Dill

  • Smoked Salmon
  • Cream Cheese
  • Fresh Dill

Scottish smoked salmon works well in this recipe (look for a salmon with a really vibrant pink colour and trim any muddy brown areas off the salmon to make the Crostini look as visually appealing as possible).  Simply buy a tub of spreadable cream cheese (e.g. Philadelphia Original or supermarket premium own brand version) and spread a generous layer on the Crostini.  Tear the smoked salmon into small pieces and add one torn-up slice to the Crostini on top of the cream cheese.  Then garnish with a sprig of fresh Dill and add a twist of black pepper to the salmon to season.  Try serving with small lemon wedges to add colour to the serving tray and give guests the option of adding a squeeze of lemon to the salmon if they wish.

Prosciutto & Asparagus

  • Prosciutto di Parma ham
  • Cream Cheese
  • Pan-Seared Asparagus

Spread the Crostini with a generous layer of cream cheese (e.g. Philadelphia Original or supermarket premium own brand version).  Tear up slices of Prosciutto di Parma ham into smaller pieces and add a torn-up slice on top of the cream cheese.  Asparagus is usually at its very best when in season (the UK season usually runs from April to June), but if you are making these Crostini in the festive season, you should still be able to buy packs of fine asparagus or asparagus spears in the supermarkets all year round.  The fine asparagus works particularly well for canapés as it is a bit thinner and will make the Crostini look a bit more refined than the thicker asparagus.  You only need to use the tips of the asparagus to make this recipe – just cut the stems down so that the spears are the same size as the Crostini (leave the spear part on).  You can use any asparagus off-cuts to make asparagus soup or put in a homemade quiche to avoid wasting anything.  Before adding the asparagus to the Crostini, sear the asparagus spears in a griddle pan or flash fry them in a frying pan with a glug of olive oil, then season with sea salt and pepper to taste before adding the asparagus on top of the Prosciutto ham.

7 replies on “Crostini Canape Ideas

  • Penny Dallamore

    Found these wonderful crostini just in time for my annual neighbours’ Christmas party. My son and daughter-in-law and I knocked out something like 300 canapes and enjoyed every minute! We made tomato/red pepper and chorizo sauce topped with salami and gherkin, egg mayo topped with large prawn and chives, St. Agur creme with figs and black sesame seeds, creme fraiche and horseradish topped with smoked salmon and dill, smoked salmon pate topped with asparagus tips – all were seized by our guests who enjoyed every single one. These little crostini are perfect – and they don’t go soggy so you can prepare them some hours ahead. Thank you for a superb product! I’d send a photo if there was room!

    Reply
    • Emily Barker

      Hi Penny, thank you for taking the time to leave us a comment.

      We’re so glad to hear that you and your neighbours enjoyed the Crostini and the toppings sound delicious – thank you for sharing the ideas with us.

      Italian food is about sharing and bringing people together so its great to hear that you had this experience with your family.

      Wishing you a very Merry Christmas and a Happy New Year, from all the team at Crosta & Mollica.

      Reply
  • Ladyjorns.Com

    This one takes a bit more time to prep to roast the butternut squash, but it’s totally worth it: Paired with ricotta, roasted squash, and fresh sage, these are a total winner.

    Reply

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